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Apple and sweet potato season

I’m wearing a sweatshirt! Fall is here! It’s my first fall in New England with a tree outside of my window! That means I get to listen to the cool breeze ruffle up the leaves as they start to lose their greenness. It’s lovely. One of my favorite things I’ve eaten lately is also fall-like: quinoa salad with sweet potatoes and apples. YUM! This is from Food and Wine magazine, and I just modified things a tiny bit to fit my taste.

so many good things on one plate

1) Cook the quinoa according to the bag’s directions. If you want to make this a cold salad, refrigerate the cooked quinoa to cool it down. If you want this to be a room temperature or warm salad, just put the cooked quinoa to the side.

2) Roast sweet potatoes in a 400 degree oven for about 20-25 minutes, stirring once or twice:

1.5 lbs of sweet potatoes, diced in 3/4 in cubes

1 tbsp olive oil

salt and pepper for seasoning

3) In a large bowl, whisk the dressing together:

6 tbsp olive oil

1/4 cup apple cider vinegar

salt and pepper for seasoning

4) Add quinoa, sweet potatoes, and the following to the same large bowl:

1 large Granny Smith apple cut into 1/2 inch cubes

1/2 cup chopped flat leaf parsley

1/2 small red onion, sliced thinly

6 oz fresh arugula

Toss it all together and serve! It also tastes fantastic 1-2 days later as cold leftovers.